Lamb soup with lentils


Lamb soup with lentils

Lamb soup

New recipe — a thick tomato soup with lamb and lentils.


500 grams of mutton ribs;

lentils — one Cup;

3 large potatoes;

Celery root — one hundred grams;

2 tbsp tomato purée;

Vegetable oil — 3 tbsp

3-5 cloves of garlic;

Bay leaf, salt, red Shuchi pepper, black pepper;

A bunch of parsley.


1. Fry in vegetable oil lamb ribs for 5-7 minutes. Put in a saucepan.

2. Fry in the remaining fat peeled and finely chopped celery and onion.

3. Enter the tomato puree to the stabilizing and simmer three minutes. Combine with meat lamb.

4. The ribs fill with water and boil for half an hour.

5. Add Bay leaf, lentils, peppers and potatoes, diced. Cook for another 20 minutes. Add salt, chopped herbs and Chesnok.

6. After about ten minutes remove from heat and leave to infuse.

Bon appetit!

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